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Categories:
penne noodles heavy cream eggs bacon olive oil Italian parsley salt freshly grated Pecorino Romano cheese
Viewed: 30 - Published at: 7 years agoIngredients
- 1 bag Penne Noodles
- 1/4 cup Heavy Cream
- 4 Eggs
- 1/2 lb Bacon (Substitute 1 pkg Pancetta Bacon)
- 1 tsp Extra Virgin Olive Oil
- 2 tbsp Italian Parsley
- Salt and Pepper
- 3/4 cup freshly grated Pecorino-Romano Cheese (Substitute Parmesan)
Method
- 1. Fill a large pt with water. Add salt. Bring to a boil
- 2. Add pancetta/bacon to a cold saute pan and cook slowly over a low heat for 10-15 minutes or until crisp/cooked. Set aside
- 3. Drop the pasta into the boiling water and cook according to pkg instructions, roughly 6-9 minutes, or until al dente.
- 4. While pasta cooks, combine the eggs, cheese, cream and oil in a bowl and beat with a whisk until completely mixed and well blended.
- 5. Drain Pasta and toss with the egg and cream mixture. Add the cooked bacon and chopped parsley. Serve immediately.
